Process of ameliorating and pasteurizating fermented liquids and beverages.



, UNITED STATES ATENT FFICE.

JULES HENRI LAVOLLAY AND GUSTAVE EUGENE BOURGOIN, OF PARIS, FRANCE.

PROCESS OF AMELIORATING AND PASTEURlZATlNG FERMENTED LIQUIDS AND BEVERAGES.

SPECIFICATION formingpart of Letters Patent No. 666,535, dated January 22, 1901.

Application filed July 10, 1900. Serial No. 23,093. (No specimens.)

T0 (0M whom it may concern Be it known that we, J ULES HENRI LAVOL- LAY, chemical engineer, and GUSTAVE EU- GENE BOURGOIN, mechanical engineer, of 3 RueFroment,Paris,in the Republic of France, have invented a new Process of Ameliorating and Pasteurizating Fermented Liquids and Beverages, of which the following is a specificat-ion.

This invention relates to a new process for sterilizing beverages and all kinds of fermented liquids.

After completion of fermentation and when beverages are exposed to the light and air it frequently happens that they spoil, owing to the presence of ferments or germs of a noxious nature, either before or after the racking process.

The present process has for its object the avoidance of these difficulties, at the same time improving the product.

Our process consists in subjecting the fermen ted liquids to the com bined action of electricity and of a suspended alkaline-earthmetal manganate or other insoluble manganate.

In carrying out our process we add to the worts a small quantity of, say, calcium manganate, varying from twenty to one hundred grains per hectoliter of worts, according to the nature of the latter. The wortls are treated cold, the manganate being kept in suspension in the liquid while a current of from one to five amperes per square meter is passed through the mass for from five to ten minutes. The above latitude is given in the amounts and times to provide for the different natures of liquids in various cases. After this treatment the liquid may be allowed to settle and is then ready to rack.

The advantages derived from the use of this process are: complete and rapid decantation, bettering of the fiavorof the prod not, and the destruction of strange or parasitic germs or ferment-s, thus insuring preservation of the liquid.

\Vhat we claim is l. The method of renderinginsoluble manganates efficient for the bettering and sterilizing of fermented beverages which consists in reducing the insoluble manganate to a powder, maintaining the same in suspension in the beverage to be treated and in passing an electric current through said beverage during such suspension.

2. The method of bettering and sterilizing beverages which consists in maintaining in suspension in the cold beverage a powdered alkaline-earth-metal manganate and simultaneously subjecting said beverage and mangauatc to the action of an electric current.

V In witness whereof we have hereunto signed our names, this 23d day of June, 1900, in the presence of two subscribing witnesses.

JULES HENRI LAVOLLAY. GUSTAVE EUGENE BOURGOIN.

Witnesses:

AUGUSTE TOURNOL, PAUL TOURNOL. 

